Beef Stew with Pumpkin Gnocchi

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And you thought that by making one pumpkin pie I would exhaust my pumpkin ideas, projects and exploitations. No, I haven’t finished yet. I have just one more dish for you, these beautiful pumpkin gnocchi. I wanted to do something a little different than the ordinary and as I was visiting your blogs, I saw in Anna’s blog that recipe for pumpkin gnocchi and I said to myself that I definitely had to try them. Anna Johnston is a professional chef from Down Under. I love this expression for Australia don’t you? It reminds me of that song in the 80’s from Men at Work the ‘Land Down under’. Do you remember or I am the only one that old? Anyway, the recipe is based on hers, but I added a few things of my own.
The day I made this for lunch was Saturday and it was snowy here. Yes, sometimes it snows even here in Athens. Not very often but it happens. It was not like the snow you have in the States, my God not even close, but we got a pretty good taste of it. So I wanted something warm and hearty. Also I had a jar full of pumpkin puree that was left after making my pumpkin pie, begged to be used somehow. So I thought that these gnocchi would be the best accompaniment for my beef. After twisting the recipe a little bit, I made a very beautiful, comforting and hearty meal for such weather. I totally recommend it to you. Also, I have to mention that this was the first time I made gnocchi, of any kind. My next project will be to make the original potato ones.

Beef Stew with Pumpkin Gnocchi

For the Beef
3 onions cut in 6
3 tbsp olive oil
400 gr. fresh mushrooms, sliced
¾ cup red wine
400 gr. chopped tomatoes in their juice
700 gr. beef in pieces
1 tsp salt
¼ tsp nutmeg
¼ tsp cinnamon
2 bay leaves
1/8 tsp ground cloves
1 tbsp sugar

For the Gnocchi
715 gr. pumpkin puree
2 tbsp margarine
½ cup parmigiano
¼ tsp nutmeg
1 egg yolk
4 cups flour


In a pot or as in my case in the pressure cooker, we put the olive oil and sauté the onions for five minutes in medium heat. Add the mushrooms and sauté for couple of minutes. Add the beef and continue to sauté the meat. Pour the wine and when it loses half its volume add all the rest of the ingredients. Close the pressure cooker and cook according to the manufacturer’s instructions for 1 ½ hours. If you cook in a plain pot, you have to slowly cook for about 2 ½ to 3 hours. If the sauce is runny, just thicken it with corn flour dissolved in water.

For the Gnocchi

In a pot pour the pumpkin puree in medium heat and let it absorb all its liquids.
Remove from fire and add the margarine, the cheese, the egg yolk and nutmeg and whisk until everything is incorporated. Start throwing the flour cup by cup. It must form a dough. It took me 4 cups of flour to achieve the right consistency of dough but yours may take more or less.
Take a piece and knead to a thick string and cut with a knife pieces 3 cm long. With a fork make the well known lines of gnocchi and put them in a pot with salted boiling water. When they emerge in the surface they are ready. Take them out and throw the second batch. Don’t put all of them together because they will stick to each other. Cook them in small batches.